Cook the potatoes in a medium saucepan of boiling water for 15-20 minutes or until tender. Drain. Set aside for 20 minutes to cool.

Cook the asparagus and sugar snap peas in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain. Refresh under cold running water. Drain well.

To make the dressing, combine the paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom and fennel in a small bowl. Heat the oil in a small saucepan over medium-low heat. Add the spice mixture and garlic, and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add the lemon rind, lemon juice and water, and stir to combine. Taste and season with salt.

Cut the potatoes in half crossways and place in a large serving bowl. Add the asparagus, sugar snap peas, chickpeas, capsicum, lettuce, onion and mint. Drizzle with dressing and gently toss to combine. Spoon salad among serving bowls and serve immediately.